Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, brad's brie and ham stuffed pork loin with twice baked squash. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

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This stuffed pork tenderloin recipe is to die for with all the flavors of fall! Butterfly pork on a flat surface and spread stuffing evenly over meat. Dip the stuffed pork pieces into the batter mixture and then dip into a bowl of the breadcrumbs to coat thoroughly.

To get started with this recipe, we have to prepare a few ingredients. You can cook brad's brie and ham stuffed pork loin with twice baked squash using 18 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Brad's brie and ham stuffed pork loin with twice baked squash:

1. Make ready For the loin
2. Get 1 whole pork loin about 3 lbs
3. Make ready 8 Oz brie cheese
4. Take 1/2 cup shredded swiss cheese
5. Prepare 2 tbs heavy cream
6. Take 6 green onions, chopped
7. Take 1 tsp minced garlic
8. Take 1/2 lb shaved deli ham
9. Take to taste Salt, ground mustard, and white pepper
10. Get 1/2 cup mayonnaise
11. Get 1/2 cup panko crumbs
12. Take 1/2 cup dry grated parmesan cheese
13. Get For the squash
14. Prepare 1 lg butternut squash
15. Make ready 1/4 cup blanched slivered almonds
16. Prepare 8 Oz mascarpone cheese
17. Take 1/4 cup brown sugar
18. Get 1/4 tsp each, cinnamon and allspice

A butterflied boneless pork loin stuffed with duxelles type stuffing with sauteed mushrooms, shallots & pistachios. Surprisingly simple to make, a stuffed pork loin can be the centerpiece of a large family meal that fits perfectly for any holiday. Easter is a few days away and here is a great option as. Stuffed Boneless Pork Loin RoastPrairie Grove Farms. fresh sage, milk, dried cranberries, pepper Cream Cheese Stuffed Pork Tenderloin Recipes.

Steps to make Brad's brie and ham stuffed pork loin with twice baked squash:

1. Split squash in half. Remove seeds and pulp. Place on a baking sheet. Drizzle with oil. Bake at 400 until squash is tender when poked with a fork
2. Wash and dry pork loin. Place on a large cutting board. Carefully cut and roll the loin out. You are trying to turn it into a large flat piece of meat. Pound out with a mallet to even out the thickness.
3. Sprinkle with salt, mustard, and white pepper to taste
4. Remove the white outside layer of the brie cheese. Mush it with a fork in a mixing bowl. Add cream and microwave for 20 to 30 seconds to soften brie.
5. Mix well after that. Cheese should end up creamy. Add swiss, garlic, and green onions.
6. Spread over the pork evenly.
7. Lay the slices of deli ham over the top. Roll meat up into a roll. Tie every two inches with butcher twine.
8. Place in a baking dish. Mix panko and parmesan cheese in a bowl. Evenly spread mayonnaise over rolled pork loin. Pour panko mix over that. Press in to the pork so it sticks to the mayo well. Cover loin evenly.
9. Place in oven at 400. When squash is done remv and let cool.
10. Place almonds in a dry pan. Over medium low heat, toast almonds until browned. Place in a blender and blend well.
11. In a bowl, mix the almonds and the rest of the squash ingredients.
12. When squash is cooled, use a spoon to scoop out the squash meat. Leave a thin layer around the skin.
13. Mix the squash meat with the rest of the stuffing ingredients. Refill the squash with mixture. Bake again, only long enough to warm up filling.
14. Bake pork until internal temp reaches 160. Remove from oven and tent with foil for 5 to 10 minutes.
15. Slice pork, plate it with a piece of squash. There will be goodies on the bottom of the baking dish. Scoop a little up and top pork with it. I served with rice pilaf. Enjoy.

Lemon- and Prosciutto-Stuffed Pork Loin Roast with BroccoliniBon App??tit. Ham And Cream Cheese Appetizers Recipes. This Stuffed Pork Loin from Delish.com is amazing. Roll up pork loin and tightly secure with kitchen twine. Once cooked, use a serrated knife to slice the pork with ease.

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